Description
A flavorful and comforting soup that combines heat from chillies and tang from vinegar, packed with vegetables and chicken.
Ingredients
- 200 g Chicken breast
- 3 litres of water
- 4 garlic cloves
- 1 sprig of spring onion
- 1 tablespoon black peppercorns
- 10 dried red chillies
- 1/4 cup cabbage, julienne cut
- 1/4 cup carrots, julienne cut
- 1/4 cup mushrooms, cut into sticks
- 1/4 cup red bell pepper, cut into small cubes
- 2 tablespoons dark soy sauce
- 3 tablespoons white vinegar
- 2 tablespoons hot sauce
- 2 teaspoons salt
- 2 teaspoons MSG
- 1 teaspoon white pepper
- 1/4 cup cornflour slurry
- 2 eggs
- Spring onion, chopped, for garnish
Instructions
- In a deep pot, place the chicken breast pieces.
- Create a spice ball using the dried red chillies, garlic cloves, and black peppercorns and add it to the pot with a sprig of spring onion.
- Pour in 3 litres of water to fully submerge the ingredients.
- Cover the pot and bring to a gentle simmer for 20-25 minutes until the chicken is tender.
- Remove the chicken, let it cool, and cut into small cubes.
- Strain the broth into a bowl, discarding the spice ball and solids, and return the clear broth to the pot.
- Add the chopped vegetables to the broth.
- Add dark soy sauce, white vinegar, hot sauce, salt, MSG, and white pepper, then stir and bring to a boil.
- Prepare the cornflour slurry and gradually add it to the boiling soup while stirring continuously until thickened.
- Whisk the eggs and slowly drizzle them into the soup, stirring to create delicate ribbons.
- Serve in bowls garnished with chopped spring onion.
Notes
Adjust the heat by modifying the number of dried red chillies. You can also opt for tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian